Oh My Gourd

1 oz. Cognac (VS)
¼ oz. Dark rum
¼ oz. Sweet vermouth
¼ oz. Pumpkin spice syrup*
Pumpkin pie crème (¼ oz. heavy whipping cream and ½ oz. pumpkin spice syrup)

Combine Cognac, rum, vermouth and syrup and shake. Strain cocktail over crushed ice, top with crème to create a layered effect. To garnish, mix ground pumpkin spice and raw sugar and coat the inside of the piece of pumpkin rind. Torch with a Bernzomatic torch until caramelized and place garnish on cocktail.

* For Pumpkin spice syrup
½ cup Fresh pumpkin puree
½ cup Granulated sugar
1 Vanilla bean (or can substitute ½ tsp. vanilla extract)
10 Whole cloves
1 Cinnamon stick
1 Whole star anise
½ tsp. Ground cardamom

Add all ingredients to a small saucepan over low heat. Bring to a simmer and let simmer (stirring occasionally) for 10 minutes. Turn off the heat and allow the mixture to steep until cool. Strain.

Mixologist Eric Trousdale of Arbella in Chicago created this recipe.

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